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-   -   Digital thermometer needed for mashing? (http://www.homebrewtalk.com/f36/digital-thermometer-needed-mashing-104608/)

allanmac00 02-20-2009 07:05 PM

Digital thermometer needed for mashing?
 
I have one of those steel thermometers that I use for checking wort temperature for pitching yeast. Would that be good enough to get strike water temps, or do I need a digital thermometer? Mine gets a read pretty quickly, it just seems like it's not as precise of a read as it could be.

Mine is similar to this:
http://northernbrewer.com/pics/fullsize/large-dial-thermometer.jpg

springer 02-20-2009 07:07 PM

No you don"t need a digital thermometer. I actually will be sticking with my analog Fermatap dial thermo. Just calibrate it with ice water and then boiling and you are good to go

Boar Beer 02-20-2009 07:08 PM

Unless you have something special you need a digital
and you need to take a little time to be sure your mash temp is where you want it. Don't rush this step

McKBrew 02-20-2009 07:11 PM

Two conflicting answers. Get a thermometer that is readable and works for you. Personally I like my oven thermometer with a probe. I waterproofed the probe with silicone tubing and tie wraps. I prefer to keep it in the mash the whole time just so I can monitor temps (I brew outdoors). The crappiest thing about thermometers is that no two read the same, and you just have to compare a couple and get an idea of which one you are going to put faith in.

springer 02-20-2009 07:16 PM

Quote:

Originally Posted by Boar Beer (Post 1147966)
Unless you have something special you need a digital
and you need to take a little time to be sure your mash temp is where you want it. Don't rush this step

reasoning?

Why I ask is if you peruse the threads you will see a lot of people have had issues with digital thermometers. I have been through at least 4 myself . I am going to drill my MLT to accept the fermentap thermo so I don't need to open the cooler to see my mash temps. But in reality once I hit the temp and close it up it may lose a 1 to 2 in an hour.

allanmac00 02-20-2009 07:26 PM

Quote:

Originally Posted by springer (Post 1147961)
No you don"t need a digital thermometer. I actually will be sticking with my analog Fermatap dial thermo. Just calibrate it with ice water and then boiling and you are good to go


Perhaps a dumb question, but how do you calibrate it?

springer 02-20-2009 07:46 PM

Quote:

Originally Posted by allanmac00 (Post 1148015)
Perhaps a dumb question, but how do you calibrate it?


If your thermo is like mine there is a little screw on the backside of the face . To calibrate all you need do is place it in a glass with crushed ice and water dont let the probe touch the side or bottom in a few minutes the water will be @32 and so should the the thermometer. If not adjust it up or down with that screw .You really dont need to the boil side but I do to see if its linear in temp. Never had one off by more the 1 when the lower temp is set correctly

Got Trub? 02-20-2009 11:05 PM

If it lacks a calibration screw you just have to either remember or write down the amount it is off.

My Brewmometer is spot on and I use it to calibrate my other thermometers. The digital one I just bought to replace the last one that I dropped in hot water (anyone else done that?) is off by 5F. They are NOT inherently more accurate then non-digital. They all have to be calibrated.

GT

BeerPressure 02-20-2009 11:59 PM

I use a regular old dial thermometer for my mash.

double_e5 02-21-2009 12:03 AM

I have one of both that read the same so the one that gets grabbed is the one that gets used.


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